PUY LENTILS & PANCETTA
This side dish is perfect for a French-themed dinner party, with finely chopped vegetables, red wine, sherry vinegar and thyme
Provided by James Martin
Categories Side dish, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.
- Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.
- Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
LENTILS WITH PANCETTA
Smaller lentils (like Castellucio) are preferred for this. Also, do not yield to the temptation to eat it hot; let the flavors meld and mellow for an hour or two. Adapted from Molto Gusto by Mario Batali and Mark Ladner, as reprinted by Caroline Russock at Serious Eats http://bit.ly/bjfQ92
Provided by DrGaellon
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the lentils in a medium pot. Add water to cover by 2" and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest.
- Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).
Nutrition Facts : Calories 99.5, Fat 4.9, SaturatedFat 0.7, Sodium 70.7, Carbohydrate 10.8, Fiber 3.9, Sugar 2.1, Protein 4
LENTILS WITH PANCETTA
Most recipes for basic lentils call for you to cook the legumes with vegetables until the lentils are tender. In the restaurants, we precook the lentils with celery, onions, and garlic, then finish the dish with finely diced vegetables that keep their flavor and texture, adding pancetta for richness and texture. I'm sure that once you try this technique, you won't go back to the mushy mélange that home cooks usually end up with. The lentils make a nice accompaniment to fish and poultry entrées.
Yield serves 4
Number Of Ingredients 12
Steps:
- To make the lentils, place all the ingredients in a deep saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 to 25 minutes, or until the lentils are al dente. Discard the vegetables. Pour the lentils and their liquid into a bowl and place in the refrigerator to cool. When cooled, strain the lentils, reserving 1 cup of the liquid.
- Heat the butter in a sauté pan over medium heat and add the pancetta. Render the fat from the pancetta and saute until slightly crisp, 3 to 4 minutes. Add the carrots, celery, shallot, and garlic and cook until tender, an additional 3 to 4 minutes. Add the lentils and the reserved cooking liquid, then bring to a boil. Turn off the heat, stir in the parsley and olive oil, and taste for seasoning. Serve hot.
WARM LENTIL SOUP WITH PANCETTA
Steps:
- Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
- Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
- Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.
- Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.
LENTIL AND PANCETTA SOUP
From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 3h6m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Add wheat berries to a large saucepan; cover with water--2 inches above berries.
- Bring to a boil; remove pan from heat.
- Cover and let stand 1 hour.
- Drain well; return wheat berries to pan.
- Cover again with water--2 inches above berries.
- Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
- In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
- Add in pancetta, simmer 10 minutes or until lentils are tender.
- Drain lentil mixture over a bowl and reserve cooking liquid.
- Heat oil in a big Dutch oven over medium-high heat.
- Add in onion, carrot, and celery; stir/saute for 8 minutes.
- Add in Swiss chard; stir/saute for 5 minutes.
- Add in reserved cooking liquid, salt, and pepper; bring to a boil.
- Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.
Nutrition Facts : Calories 99.3, Fat 1.3, SaturatedFat 0.2, Sodium 179.6, Carbohydrate 16.3, Fiber 7.4, Sugar 1.9, Protein 6.1
JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS
A full meal, with fish, prosciutto and lentils. It takes almost no time to prepare, but it seems like a millions bucks...
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
- Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
- While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
- Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.
Nutrition Facts : Calories 570, Fat 25, SaturatedFat 4, Cholesterol 115, Sodium 228.9, Carbohydrate 23.5, Fiber 8.9, Sugar 2.3, Protein 61.4
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